The last damp ghosts of winter have been exorcised by this weekend’s sunshine, and everyone (myself included) have been out in their gardens preparing for a beautiful and bountiful spring. I have dirt under my nails, scratches all over my arms, a slight buzz from sunstroke and a mid-afternoon beer. I could not possibly be happier.
In my enthusiasm to “get ‘er done”, I’ve left dinner far too late. But, never fear! I’ve got all that Duck Confit in the fridge, and plenty of slightly scrumpy vegetables to sing back-up. I’ve got a pasta recipe that I conceived of last year that is so easy to throw together, and so freaking satisfying that I just have to bust it out. It’ll be the cherry on my perfect day parfait. Read More
Duck is, by far, my favourite thing to cook and eat. Tender, juicy, deep ‘n woodsy, fat and formerly feathery. Fantastic in every way!
Borscht is the quintessential Ukrainian (not Russian, although they have also adopted it as their own) soup/stew. The recipe for it changes from country to country, village to village, grandma, to well… you get the idea. It’s pretty amorphous, and delicious! The basic recipe calls for various root vegetables stewed in broth with the occasional addition of sour cream or vinegar. It is served hot, or sometimes cold, and always with dark, hard bread and dill. It’s dank stuff… If you want an apt and slightly creepy metaphor: it’s like suckling on the roots of the earth itself. 
Now that our 
Tomorrow marks the beginning of the Lunar New Year, a festival celebrated in China, Japan, Vietnam, heck, all over Asia and in North America. It’s a time for cleaning house, settling debts, lighting crazy chains of firecrackers and spending time with family and friends eating good food.